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Stuffed roast squash
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Total Time:
1 hour
Vegan main dish with seasonal roasted squash, nutty grain stuffing, and fresh mint sauce - a show-stopping meal for special occasions.
Ingredients:
  • 4 acorn squash or onion squash (600-800g)
  • 1 large red onion
  • 100 g mixed fruit and nuts
  • 1 x 250 g packet of cooked mixed grains such as spelt and wild rice
  • 1 big bunch of fresh mint (60g)
Instructions:
  • - Preheat the oven to 190°C/375°F/gas 5. Slice the bottom off each squash to help them sit flat. Cut 2cm from the top for a lid, scoop out the seeds, place in a roasting tray, and season with sea salt and black pepper. - Heat 1 tablespoon of olive oil in a frying pan over medium heat. Finely chop the red onion, add to the pan, and fry until softened. Roughly chop the fruit and nuts, saving some for garnish, then add the rest to the pan with the grains. Toast briefly until popping, add 250ml water, and cook for 2 more minutes. - Tear half of the mint leaves, stir well, season, and divide the mixture between the squash. Place lids on top and bake for 50 minutes or until squash is tender. - Chop the remaining mint, reserving some for garnish. Mix with boiling water, red wine vinegar, and salt for a sauce. - Sprinkle reserved fruit, nuts, and mint over the squash. Drizzle with the mint sauce and serve.

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